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Herbed Beef and Bean Chili
Ingredients
- 1 pound lean ground beef
- 2 1/2 tablespoons all-purpose flour
- 1 14 1/2 ounce can Italian-style (plum) tomatoes, cut up
- 2 large yellow onions, finely chopped (2 cups)
- 1/3 cup tomato paste
- 1/3 cup water
- 1 1/2 to 2 tablespoons chili powder
- 1 tablespoon dried parsley
- 2 teaspoons dried dillweed
- 1 1/2 teaspoons dried oregano, crushed
- 1 1/4 teaspoons dried basil, crushed
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Chopped yellow onion (optional)
- Dairy sour cream (optional)
- Shredded cheddar cheese (optional)
- 1 15 1/4 ounce can dark red kidney beans, drained
Directions
1. In a Dutch oven, brown ground beef until no longer pink. Drain off fat.
2. Stir in flour. Add undrained tomatoes, kidney beans, the 2 cups chopped onions, tomato paste, water, chili powder, parsley, dillweed, oregano, basil, pepper, and salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
3. Ladle into warm soup bowls. Top with chopped onion, sour cream and shredded cheese, if you like. Makes 4 servings.
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Note:
Nutrition note:
To reduce the sodium, omit the salt.
